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Recipes
Brown Butter Banana Muffins
By Gams
Preheat the oven to 375 degrees F
- 4 ripe bananas
- 1/3 cup raw agave syrup or honey
- 1 stick unsalted butter
- 1 large egg
- 1 3/4 cups self-rising flour
Fried Pork Chops
By Gams
Directions Place the pork chops between two pieces of plastic wrap and pound with a meat mallet to an even 1/2-inc...
- 6 bone-in pork chops
- Kosher salt and freshly ground black pepper
- 2 sleeves butter crackers
- 3/4 cup all-purpose flour
- 1/4 teaspoon cayenne pepper
- 1 cup buttermilk
- 1 teaspoon hot sauce
- Vegetable oil, for frying
Peanut Butter and Nanner Ice Cream - Claire Robinson
By Gams
Cut the bananas into 1-inch pieces and freeze
- 2 to 3 ripe bananas
- 1 tablespoon creamy peanut butter
- 1 to 2 tablespoons honey (test banana sweetness)
Sticky Honey-Soy Chicken Wings - Tyler Florence
By Gams
Rinse chicken wings and pat dry
- 2 pounds chicken wings
- 1 cup low sodium soy sauce,
- 1 tablespoon grated fresh ginger
- 2 tablespoons chopped fresh cilantro leaves
- 2 cloves garlic, minced
- 1/2 lemon, juiced
- Kosher salt and freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons butter
- 1/2 cup honey
- Sesame seeds, for garnish
Ranch Chicken Sandwiches - Ree Drummond
By Gams
With a very sharp knife, cut the chicken breasts in half down the middle
- 4 whole boneless, skinless chicken breasts
- 1/2 cup honey
- 1/2 cup Dijon mustard (or country/grainy mustard)
- 1 teaspoon paprika
- 1/2 teaspoon salt
- Freshly ground black pepper
- Juice of 1 lemon
- Crushed red pepper, for sprinkling, optional
- 1 pound thick-cut bacon, sliced in half
- 2 cups grated sharp Cheddar
- 8 soft whole grain buns
Smoked Pork Butt "Kyle Style"
By Gams
Directions Marinade: Place all ingredients in a non-reactive bowl and whisk together
- Marinade:
- 2 cups cider vinegar
- 1 cup corn oil
- 1 can pineapple concentrate
- 1/4 cup salt (non-iodized)
- 1/8 cup paprika
- 1/8 cup Worcestershire sauce
- 1/8 cup white pepper
- 1 chicken bouillon cube (dissolved in 2 tablespoons water)
- Rub:
- 3/4 cup sugar
- 1/2 cup salt (non-iodized)
- 1/3 cup black pepper
- 1/4 cup paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon chili powder
- 1 tablespoon celery salt
- 1 tablespoon hickory salt
- 1 tablespoon msg, optional
- 1 teaspoon ground cumin
- 1 teaspoon ground sage
- 1/4 teaspoon cayenne pepper
- Glue:
- 2 tablespoons yellow mustard
- 1 tablespoon honey
- 1 pork butt (approximately 5 pounds)
- Apple and hickory wood chips, soaked in water for at least 30 minutes, for smoking
- Charcoal, for smoker
Salsa Diablo
By Gams
In a blender or food processor (see Cook's Note), combine the diced tomatoes, whole tomatoes, cilantro, onions, gar...
- 10-ounce 10-ounce cans Two 10-ounce cans diced tomatoes with green chiles, such as Rotel
- 28-ounce 28-ounce can One 28-ounce can whole tomatoes in juice
- 1/2 1/2 1/2 cup fresh cilantro leaves
- 1/4 1/4 1/4 cup chopped onion
- 1 1 1 clove garlic, minced
- 1 1 1 habanero chile, seeded and chopped
- 1 1 1 jalapeno, quartered and sliced thin (with seeds and membrane)
- 1 1 1 canned chipotle in adobo sauce
- 1 1 1 teaspoon hot sauce
- 1/2 1/2 1/2 teaspoon ground cumin
- 1/4 1/4 1/4 teaspoon salt
- 1/4 1/4 1/4 teaspoon sugar
- 1 of 1 lime
Cider-Braised Red Cabbage - Jeff Mauro
By Gams
Heat a heavy-bottomed Dutch oven over medium heat
- 2 tablespoons butter
- 1 teaspoon caraway seeds
- 1 head red cabbage, thinly sliced
- 3/4 cup apple cider
- 1 tablespoon apple cider vinegar
- Kosher salt and freshly ground black pepper
Potato Soup with Shrimp -Paula Deen
By Gams
In a 4-quart saucepan, melt the butter and saute the onion and carrots until both are slightly tender, about 5 minu...
- 1/2 stick butter
- 1 small onion, diced
- 2 medium carrots, diced about the same size as the onion
- 2 tablespoons all-purpose flour
- 8 medium russet potatoes, peeled and cubed
- 4 cups milk, whole, reduced fat (2 percent) or low fat (1 percent)
- 2 chicken bouillon cubes, dissolved in 1/2 cup hot milk
- 1 cup half-and-half
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups salted water
- 1 pound medium shrimp
- Crumbled bacon bits, for garnish
- Grated sharp Cheddar, for garnish
- Dill sprigs, optional garnish
Cumin and Ginger Rubbed Pork Tenderloin - Anne Burrell
By Gams
Put the cumin seeds in a small saute pan and bring to a medium heat
- 2 tablespoons cumin seeds
- 1/2 teaspoon crushed red pepper
- 1 clove garlic, smashed and finely chopped
- 1-inch piece ginger, peeled and grated on a zester
- Kosher salt
- 2 pork tenderloins
- Extra-virgin olive oil